Tom Yum Tang Hoon
I recently discovered (personal experience) that “tang hoon” (aka cellophane/glass/mung bean noodles) is “slimming” compared to the other carbs such as rice, or noodles made with flour. After all, it’s made of mung bean starch, water and salt. Since then, I have been cooking up a storm with this ingredient – fried tang hoon, cabbage with tang hoon stew and claypot Thai tang hoon with prawns, to name a few. Stay tuned for these recipes (work in progress). But for now, this is another favourite tang hoon dish of mine, Thai tom yum fried tang hoon.
Not only do I personally prefer the chewy texture of “tang hoon” to “bee hoon” (rice vermicelli), they are easier to manage for the noob cook too – the noodle strands are less likely to break apart during cooking. And this dish is really simple to whip up using instant tom yum paste (picture of what I used on the next page).
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You may have noticed I placed the noodles directly on a cooked egg sheet instead of thinly slice them. I did that once out of sheer laziness and it stuck. I think it looks and tastes better this way!